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Prep time
2 hours 15 minutes
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Cook time
10 minutes
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makes
10-12 crêpes
Author Notes
“Few foods are more reflective of place than buckwheat crêpes—properly called galettes—from Brittany, France,” Liz Prueitt writes in Tartine All Day. They’re traditionally served with savory ingredients, but Liz rightly recommends pairing these incredibly adaptable, gluten-free crêpes with sweet fillings, too, as our food stylist Anna Billingskog did in a recent episode of Break an Egg. (She topped hers with whipped cream and fresh raspberries.)
Liz strongly suggests resting the batter overnight, or for at least 2 hours, which will help produce more tender crêpes and strip the buckwheat of its bitterness. Your well-rested batter should spread readily in the pan and be “thinner than a pancake batter and similar to heavy cream.” If it is too thick, try thinning it a splash of water or milk.
—Food52
Test Kitchen Notes
Excerpted with permission from Tartine All Day, by Elisabeth Prueitt, published by Lorena Jones Books. —The Editors
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Buckwheat Crêpes From Elisabeth Prueitt
Ingredients
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3/4 cup
buckwheat flour
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2
large eggs
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1 cup
whole milk
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1 tablespoon
olive oil
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1/2 teaspoon
sea salt
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Splash of water or milk
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Unsalted butter, for the pan
Directions
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Prepare the batter: In a blender, combine the flour, eggs, milk, oil and salt; blend until very smooth. Transfer to the refrigerator and chill for at least 2 hours. (The crêpe batter will keep, covered, in the refrigerator for up to 5 days.)
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In a large bowl, whisk the batter and thin it with the water or milk if necessary. It should be thinner than pancake batter and about the thickness of heavy cream.
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Make the crêpes: Heat a small (6- to 7-inch) nonstick pan over medium heat and swirl in enough butter to coat the bottom of the pan. Ladle in about 3 tablespoons of batter, tilting the pan in all directions to spread evenly. Cook for about 1 minute, until the underside of the crêpe is lightly browned. Then flip and cook the other side for about 30 seconds. Transfer the crêpe to a plate and let cool. Continue cooking the rest of the crêpes until you’ve used up all the batter, adding more butter to the pan as needed.
Note: Cooked crêpes can be cooled, stacked and stored, tightly sealed, in the refrigerator for up to 3 days.
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